Easy Sweet Potato Pie is an old-fashioned southern classic. It’s a rich and flavorful custard pie recipe that is so simple to make- just like grandmas. It’s a perfect Thanksgiving Pie!

 

Easy make ahead recipes are great during the holiday season. This Easy Sweet Potato Pie is one of my favorite pies to have on the Thanksgiving dessert table. My recipe was originally one that my husband’s family made, being passed down from his grandmother. It’s made with simple, easy to find ingredients like most old-fashioned southern pie recipes.
Serve Sweet Potato pie with a scoop of ice cream, a drizzle of Caramel Sauce or with a dollop of Homemade Whipped Cream.

In the past sweet potato pie has been a southern dessert but, in the past decade or so it has become so popular around the rest of the country. With sweet potatoes gaining in popularity, I can see why Old Fashioned Sweet Potato Pie has become the new Thanksgiving Pie. Some will say it’s better than a Classic Pumpkin Pie.

Every pie starts with a pie crust. To keep this Sweet Potato Pie simple, you can use a store-bought pie crust or consider my Easy Pie Crust Recipe– Yes.. it’s very easy to make which results in a buttery and flakey crust. No shame though, I often use the deep dish Marie Callender frozen pie crust. They look pretty and save some time and dirty dishes.

My family favorite Sweet Potato Pie uses baked sweet potatoes, not boiled. I find that baking the potatoes first results in a better pie. The baking draws the moisture from the sweet potato allowing the sugars to caramelize a bit. Less moisture= a silkier, creamier and smoother pie which I think is BEST. Plus… the sweet potatoes are much easier to peel, win-win.
For our Sweet Potato Pie filling, we use a combination of white and brown sugar. I find the combo to a perfect balance of sweetness and texture. Our filling also has a warm blend of fall spices, which are so comforting. Others omit the spices all together which baffles me.

Old Fashioned Sweet Potato Pie Ingredients

One thing we noticed when we looked at old school pie recipes is that they use simple ingredients lists. Lots of fridge and pantry staples that many usually have on hand. In case you’re missing anything, here’s all you’ll need for this old-fashioned Sweet Potato Pie recipe:

• Sweet Potatoes – You’ll want to bake these up into baked sweet potatoes before starting on your Sweet Potato Pie recipe. We’ll include some quick instructions for how to make baked sweet potatoes at the start of the recipe.
• Butter
• Eggs
• Sugar – Go with white granulated sugar here. You’ll be using it along with…
• Brown Sugar – We used light brown sugar for this dessert recipe.
• Vanilla Extract
• Cinnamon
• Nutmeg
• Ground Cloves
• Milk
• Pie Crust – You want an unbaked pie crust here, since we’re baking the pie filling and crust together. If you don’t have any premade pie crusts, check our recipe for Easy Pie Crust for a quick guide on how to make pie crust from scratch with just 4 ingredients.

See recipe card for quantities.

How to make Easy Sweet Potato Pie

Not only are sweet potato pie ingredients simple, but they’re also really easy recipes too usually. You’ll whip up a sweet potato pie filling, add it to your crust, and just let the oven do all the heavy lifting for you- it’s a really quick and easy recipe! For a quick guide, plus a simple way to bake sweet potatoes for pie filling, read on:

• Before we can make our pie, we have to bake sweet potatoes. Wrap potatoes in foil and bake in a 400 degree oven for about 45 minutes– until soft– before peeling and adding to a large mixing bowl. Use a hand or stand mixer to beat baked sweet potato until broken up.

• Add room temperature butter to the beaten potatoes and use mixer to beat until smooth.

• Crack eggs into the bowl and beat to combine.

• Follow up by adding brown and white sugars, vanilla extract, cinnamon, nutmeg, and ground cloves. Beat to combine once again.

• Finally, measure out milk and add to the bowl with the potato mixture. Beat in to combine and form a sweet custard pie filling.

• Pour raw filling into an unbaked pie crust. Pie filling should be smooth enough, but even out top of pie with a rubber spatula if needed.

• Transfer the unbaked pie to an awaiting 350 degree oven. Let bake for 50-60 minutes or until a toothpick inserted into the center pulls out clean. You can serve Sweet Potato Pie warm or cold– but avoid serving hot directly from the oven.

Storage / Freezing

Storage: Don’t let that leftover sweet potato pie go to waste- store it right and keep it in the fridge! Let cool completely if still warm before wrapping with plastic wrap or aluminum foil and transferring to the fridge. Sweet Potato Pie lasts 3-4 days in the fridge- 5 if you store it really good.

Freezing: You can also try freezing sweet potato pie if you want to store it longer. You can prepare frozen pie with an unbaked or baked pie- in either case, wrap tightly with plastic wrap and/or foil and keep in the freezer. Keep frozen for 3-6 months, let thaw in the fridge overnight, and optionally reheat in the oven to crisp pie crust back up.

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